A quick, nutritious meal.
Curried chickpeas with rice
From Twenty-Dollar, Twenty-Minute Meals for 4 People by Caroline Wright, published by Workman Publishing.
1 cup uncooked white or brown rice
1/4 cup vegetable oil
1 tablespoon grated peeled fresh ginger
1/2 teaspoon ground turmeric
2 large finely chopped garlic cloves
1/2 teaspoon garam masala
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
1 28-ounce can diced tomatoes, with juice
2 15-ounce cans chickpeas, drained and rinsed
chopped fresh cilantro
Prepare the rice according to package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ginger, turmeric, garlic, garam masala, cayenne pepper, and black pepper, and salt to taste; toast, stirring constantly, until fragrant, about 2 minutes. Stir in the tomatoes, the chickpeas, and 1/4 cup water and simmer until flavors blend, 10 minutes.
Divide the rice and chickpeas among four bowls and top each with cilantro.
Yield: 4 servings.
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